Thanksgiving 2015 recap

I hope that everyone has enjoyed their Thanksgiving with family and friends!

Everyone took part in cooking this year. We had a total of 15 items on the menu.

Here is a snapshot of some of yumminess that I had created yesterday.

We chose to go with a free range turkey this year. The cost was much more than usual for a 15 pound turkey, but we wanted to make sure that our turkey was free from hormones and fed a vegetarian diet. Whole Foods saved the day for this!

Vegetarian dressing as a side. Three types of bread, sautéed vegetables, garlic, herbs, and broth are some of the ingredients. I like my dressing to be almost close to a savory bread pudding, so I make a custard to bind it all together. It rests for an hour before going into the oven to bake, so that every flavor will soak into the bread. I made macaroni and cheese with a rich mornay (of you are familiar with the mother sauces, you know that a mornay is a fancy smancy way of saying cheese sauce) with three cheeses. A bechamel sauce is made first, next goes the cheeses, and then the warm, al dente noodles. A lay of cheesy noodles goes down in the baking dish first, then a layer of cheese, then more noodles, and ending with a thick layer of cheese on top. It’s baked in the oven until nice and gooey. Below is a picture of the mornay. The rest of the portions of dinner came together nicely and everyone enjoyed themselves. We were all stuffed!

As we all know…Thanksgiving leftovers are the best. Looking forward to a nice plate of more yumminess!!

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Thanks and best wishes,
-Chef Dom